After his iconic tenure at Indian Accent, celebrated chef Manish Mehrotra is embarking on a bold new culinary journey. His first independent restaurant, named Nisaba, is set to open its doors on January 17, 2026, at the historic Sunder Nursery in Delhi. This marks a significant new chapter for the chef, who parted ways with Indian Accent in mid-2024.
A New Culinary Philosophy Rooted in India
Nisaba, operating under the Manish Mehrotra Culinary Arts (MMCA) banner, is situated on the first floor of the Humayun’s Tomb World Heritage Site Museum. The restaurant's name is a tribute to Nisaba, an ancient Sumerian goddess of grain and knowledge. Mehrotra explains the choice reflects a deep connection to sustenance and learning, akin to the reverence for Annapurna Devi in Indian culture.
The chef describes Nisaba as a "fine-casual" establishment, deliberately moving away from labels like "modern" or "progressive" Indian. Instead, he aims to present the Indian food of today's India. The inspiration, he reveals, comes not from fine-dining temples but from the vibrant, unsung heroes of India's food landscape: the chaat wallahs, dhaba cooks, and thela vendors.
The Menu: A Homage to Layers and Memory
The à la carte and sharing plates menu, curated from an initial shortlist of 120 dishes, features around 45 final selections. A standout dish is the winter saag with jammy eggs, which Mehrotra calls a homage to a saag eaten at a dhaba en route to Shimla. This dish cleverly merges that memory with his classical training, recalling the French eggs Florentine.
Signature touches from his past work make a thoughtful appearance. The menu includes a beetroot and goat cheese dahi vada, chilli tomato crab ghotala, and layered paneer dishes that echo his famous 100-layer paneer. Two iconic Indian Accent creations have also found a new home at Nisaba: the blue cheese naan (introduced in 2009) and the meetha achaar pork ribs.
The beverage program is wine-centric, boasting close to 80 labels. A tasting menu is available but exclusive to the private dining room, which can host up to 14 guests.
Location, Ambiance, and Future Dreams
The restaurant's location is integral to its identity. Housed in a converted garage just outside the main public area of Sunder Nursery, Nisaba offers views of the museum courtyard on one side and the nursery gardens on the other. Designed by Ram Joshi of Via Design, the space transforms from a bright, airy daytime venue to an intimate, dramatic setting by night.
Backed by founding partners Amit Khanna and Binny Bansal, with Shubham Upadhyay managing front-of-house operations, Nisaba also embodies Mehrotra's commitment to mentorship. The team includes seven fresh culinary graduates and two individuals recruited from a village in Bihar.
Looking ahead, Mehrotra envisions Nisaba traveling beyond Delhi. He describes the cuisine as "global Indian food" that is relatable across cultures and lends itself well to expansion, though he emphasizes a measured, "aaram se" (leisurely) approach. The flagship's stunning setting sets a high bar for any future locations.
With Nisaba, Manish Mehrotra steps into a quieter, more deliberate phase—one that honors memory, leverages vast experience, and presents a confident, unhurried vision of contemporary Indian dining.
